by: Dave Krick

Most people associate blackened fish with saltwater species, but you can also use firm-fleshed freshwater species, such as walleye and perch. This recipe is not for the faint of heart. It is not "5 alarm" hot, but it is definitely spicy and if you don’t like any food that is at all spicy you should probably pass on it. I don’t know of any way to make it milder.

Homemade Blackening Spices

4 tablespoons paprika
3 ½ teaspoons chili powder
2 teaspoons onion powder
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne

Mix the ingredients in a bowl. This recipe will make enough seasoning to coat four medium-sized fillets.

Heat a large cast-iron skillet over a charcoal fire for 20 minutes, so it is very hot. Rinse the fillets and pat them dry. Melt ½ cup (one stick) of butter in a saucepan.

Coat each fillet evenly and generously with homemade blackening spices (see above) after dipping the fillet in the melted butter.

Drop the fillets into the pan after pouring in half the butter left over from dipping them. Drizzle the rest of the butter over the fillets and flip them right away.

Turn the fillets every minute, cooking them until the fish flakes with a fork. Cooking time varies from two to six minutes, depending on the thickness of the fillets.